Go meatless with these flavorful Spinach Artichoke Lasagna Roll-ups. Faster to assemble and bake than traditional layered lasagna, they make a perfect weeknight dinner and are ideal for meal prep and freezing. Packed with tender spinach, tangy artichokes and creamy ricotta, these roll-ups deliver all the comfort of lasagna in convenient individual portions.
Spinach Artichoke Lasagna Roll-ups
We love simple, comforting pasta dishes, and lasagna roll-ups are a family favorite because they’re easy to portion and customize. This Spinach and Artichoke Lasagna Roll-up recipe builds on classic lasagna flavors with added spinach and artichokes for brightness and texture. The recipe is adapted from a well-loved spinach lasagna roll-up and makes a great spring or year-round vegetarian main course.
How to make lasagna roll-ups
Lasagna roll-ups are quicker to assemble than a full tray of lasagna and offer convenient portion control since each roll is an individual serving. The filling combines the ingredients you’d expect in a classic lasagna—ricotta, Parmesan and mozzarella—with the added freshness of spinach and artichokes.
- Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a work surface to prevent sticking.
- In a medium bowl, mix the thawed and well-drained spinach, finely chopped drained artichoke hearts, ricotta, grated Parmesan, one beaten egg, minced garlic, 1/2 teaspoon kosher salt and freshly ground black pepper. Stir until evenly combined.
- Spoon about 1/3 cup of the spinach–artichoke filling onto each lasagna noodle and spread it evenly, leaving a little space at the edges. Roll each noodle carefully from one end to the other and place seam-side down in a 9 x 12-inch baking dish that has about 1 cup of marinara spread over the bottom.
- Pour the remaining marinara sauce over the assembled rolls and sprinkle each roll with roughly 1 tablespoon shredded part-skim mozzarella. Cover the dish with foil and bake at 350°F for about 40 minutes, or until the rolls are heated through and the cheese is melted. This recipe yields eight rolls.
- To serve, spoon a little warm marinara onto each plate and top with a lasagna roll. Garnish with chopped parsley if desired.
What to serve with lasagna roll-ups
These cheesy, veggie-packed roll-ups pair beautifully with a crisp green salad such as arugula tossed with lemon and olive oil, or with warm garlic knots and a side of roasted vegetables. A light, bright salad helps balance the richness of the cheeses and pasta.
How to meal prep and freeze
Lasagna roll-ups are excellent for making ahead. Prepare and assemble the rolls, then cover the baking dish with foil and refrigerate for up to one day before baking. For longer storage, freeze the entire unbaked dish (tightly covered). To bake from frozen, thaw overnight in the refrigerator and then follow the baking directions.
Cooked roll-ups reheat well and make satisfying leftovers. Store baked rolls in the refrigerator for up to four days, or freeze cooked rolls in a sealed container for up to three months. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot.
Recipe: Spinach Artichoke Lasagna Roll-up
Details
Prep: 15 mins | Cook: 45 mins | Total: 1 hr 15 mins
Yield: 8 servings — Serving size: 1 roll
Ingredients
- 2 cups marinara sauce (homemade or jarred), plus more for serving
- 8 uncooked lasagna noodles (regular, wheat, or gluten-free)
- 5 oz frozen chopped spinach, thawed and squeezed well (about 1/2 cup squeezed)
- 5 oz canned artichoke hearts, drained and finely chopped
- 15 oz part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup part-skim shredded mozzarella cheese
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Spoon about 1 cup of sauce onto the bottom of a 9 x 12-inch baking dish.
- Cook the lasagna noodles according to package directions until al dente, then drain and spread them flat so they don’t stick together.
- In a bowl, combine the squeezed spinach, chopped artichokes, ricotta, Parmesan, beaten egg, minced garlic, 1/2 teaspoon salt and a few grinds of black pepper. Stir until well blended.
- Spread approximately 1/3 cup of the spinach–artichoke mixture onto each noodle, roll it up, and place seam-side down in the prepared baking dish.
- Pour the remaining marinara over the rolls, sprinkle with mozzarella, cover with foil and bake for about 40 minutes, or until heated through and the cheese has melted.
- Serve each roll on a plate with extra warm marinara and a sprinkle of parsley, if using.
Notes
These roll-ups freeze and reheat very well, which makes them ideal for batch cooking and meal prep. Assemble and freeze unbaked, or bake and freeze cooked rolls. Thaw overnight in the fridge before baking if assembled from frozen, and reheat baked portions in the oven or microwave until piping hot.
Nutrition (per serving)
Calories: 250 kcal • Carbohydrates: 48 g • Protein: 15 g • Fat: 9 g • Saturated Fat: 4.5 g • Cholesterol: 48 mg • Sodium: 376.5 mg • Fiber: 3 g • Sugar: 5 g
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